At the ribbon cutting ceremony for Butterball’s seventh facility, complex manager Frank Koekkoek discusses the Raeford, N.C. community support and how this facility will help increase Butterball’s production.

At the ribbon cutting ceremony for Butterball’s seventh facility, Mike Bliss, VP of Operations for Butterball, discussed how aggressive the startup schedule was for the Raeford facility and how Butterball is on track to employ nearly 500 people there by the end of 2016.

At the ribbon cutting ceremony for Butterball’s seventh facility, Butterball’s COO Joe Nalley discussed the extra $25 million investment the company put into the Raeford facility, potential future plans that would bring more jobs to the community and company involvement in community service.

Turkey’s resilience and wide geographic dispersal has maintained the supply reliability of turkey meat nationally, despite a leading production region suffering disproportionate losses to highly pathogenic avian influenza in spring 2015.

Foster Farms has brought to the California and Pacific Northwest markets a new line of premium All Natural Sliced Turkey lunchmeat available in two flavors, Slow Oven Roasted Turkey Breast and Honey Roasted & Smoked Turkey Breast.

To meet the growing demand for all-natural foods, Butterball has introduced a new portfolio of products that includes breakfast, lunch and dinner options.